If you love sausage, I mean really love homemade sausage, you most definitely came to the right place. Store bought sausage, although they can be quite tasty, do not even come close to the quality and flavour of homemade sausage.

Learning to make your own sausage doesn’t need to be a scary or difficult task to take on. Once you get started you will find it is much easier than you probably thought.In a short amount of time you will impress your friends and family with your sausage making skills. When you make your own homemade sausage you get to make your way, with your own ingredients. The next time you go out shopping take a look at that package of store bought sausage, now look at the label, I know you can’t pronounce half of the ingredients on the list. How can that be good for you? Not only are store bought sausages full of preservatives, you also do not know the quality of the meat the sausage was produced with. When you make your own homemade sausage you control the whole process from start to finish.

Now that you know the benefitsyou gain from making your own homemade sausage, let us look at some of the basic items you need to get started. When it comes to meat the options are endless. You can use anything from wild game to store bought ground pork. You can choose to buy the meat already ground from the grocery store or you can grind your own. Both options are perfectly acceptable, but you just get a great feeling of accomplishment when you grind your own meat for your sausage. If you decide to grind your own meat at home you will need to choose a meat grinder. Once you have the grinder you can add a stuffing tube to the grinder or you can purchase a stand alone sausage stuffer. Both work just fine but if you plan on making a large amount of sausage, or you are going to be making it often a sausage stuffer will make life much easier. You will also need casings to stuff your sausage. You can use natural or synthetic it’s up to you. And don’t forget the seasonings. This is where you get to put your own personal stamp on it to make it YOUR SAUSAGE.

With these basic materials you will be on your way to making your homemade sausage. It doesn’t matter if your trying to make bratwurst, kielbasa, or country sausage for that special breakfast, you can become a sausage expert in no time. Just use Homemade-Sausage.net as a resource to start you travel down the road to making the ultimate homemade sausage. With the help that you will find here, you can begin your sausage making journey with confidence and enjoy making your own homemade sausage right out of the gates. Check out the sausage recipes section to help get you started. Be sure to check back often for updates, or if you run into trouble with your sausage making, we can help fix it. Thank you for stopping by, and happy sausage making.

Cotechino sausage is a fresh sausage that is made from pork, pork fatback, and pork skin or rind. Cotechino sausage comes from Modena Italy where it is often served with lentils or cannelloni beans with mashed potatoes. This cotechino sausage dish is a New Years tradition.

The most important part of the recipe for your homemade cotechino sausage is the pork skin. When the cotechino sausage was first being made they used the pork skins to add content to the sausage. They needed to find a way to use all of the pig, so making a sausage that used the skins as well was the perfect solution.

Homemade Cotechino Sausage Recipe

10 lb Pork (3 pounds of the total amount being pork skins)

1 cup Grated Parmesan Cheese

5 Cloves of Garlic Minced

6 tbsp Salt

4 tbsp Cracked Black Pepper

1 tbsp Nutmeg

1 tbsp Cinnamon

1 1/2 tbsp Cayenne Pepper

1 tbsp Clove

Mix together all of the dry ingredientsin a bowl and set aside. Grind the pork and the pork skins. Add the dry ingredients to the ground pork and mix well. Once you have mixed the cotechino sausage together place it in the fridge to cool down. You can stuff your homemade cotechino sausage in one of two ways. You can use hog casings or you can use the more traditional option beef bungs. The beef bungs are much larger in diameter and make the cotechino sausage look more authentic. If you choose to use hog casings you will need to use your stuffer to stuff the homemade cotechino sausage into the hog casings. If you use the beef bungs you just need to stuff the cotechino sausage mixture into the beef bungs with a spoon.

To cook your homemade cotechino sausage place the sausage into a pot with cold water and bring to a boil, turn down to a simmer and cook for 3 hours.

The British sure do love theirsausages. Did you know that over 5 million bangers or sausage are eaten every day for breakfast, lunch, or dinner? Or that the term “Banger” was first used to describe English sausage during WWII when the water content of the sausage was so high that the banger would burst in the pan when cooking.

Making your own homemade English bangers at home is easy, just follow our simple recipe below.

Homemade English Bangers Recipe

2 1/2 lb Ground Pork

2 1/2 lb Ground Veal

5 Eggs

20 Slices White Bread

5 tsp Salt

2 tsp Black Pepper

1/2 tsp Mace

1/2 tsp Nutmeg

5 tsp Sage

1/2 tsp Thyme

Mix all of the dry ingredients in a small bowl. Grind together the pork and the veal with your fine grinder plate. Tear the bread into small pieces. Mix the dry ingredients together with the ground pork and veal and the bread. Place the mixture in the fridge for it to cool down. After the banger mixture has had time to cool stuff into hog casings.

You are now ready to enjoy your own homemade English bangers. I hope you enjoy this recipe for English Bangers and make sure you check out our other recipes for homemade sausage.

I’m sure you can remember when you were a child, you would open up that lunch box to find that bologna sandwich that Mom made for you with love. It’s a fond memory that comes to mind every time I eat bologna.

Did you know that you can make your own homemade bologna? It’s much easier than one might think.

The beat part about making your own homemade bologna is you get to control the ingredients. If you like you can use beef, pork, a combination of both, or even venison.

With this recipe for homemade bologna you can make the lunch meat favorite in your own kitchen. How great it will feel to start making those lunchbox memories with your kids with your own high quality homemade bologna.

Let’s get started.

Homemade Bologna Recipe

5 lb Meat of Your Choice

5 tsp Morton’s Tender Quick

2 tsp Black Pepper

1 tsp Onion Powder

2 tsp Garlic Powder

5 tsp Mustard Powder

1 tsp Nutmeg

Mix all of the dry ingredients together in a small bowl. Take the dry ingredients and mix with the meat of your choice. Once the homemade bologna is mixed together it’s time to stuff the bologna. You can use a fibrous casing or if you like you can roll into logs and wrap with foil. After the homemade bologna is stuffed place in the fridge for a least 24 hours. Take out of the fridge and place the homemade bologna in a 350 degree preheated oven and bake for 1 hour and 20 min. Place your homemade bologna in the fridge overnight to get it ready to slice.

I hope you found this homemade bologna recipe helpful and I hope you enjoy it.

How many times have you wished there was a better option than the pepperoni down at the local grocery store? Tired of the lousy pepperoni on that store bought pizza? Are the crackers of a better quality than the pepperoni on your snack platter? Well you’re in luck, with this homemade pepperoni recipe you can make your own quality homemade pepperoni with ease.

In this recipe for homemade pepperoni you will have the option of making the pepperoni in one of two ways.

The first option is the traditional way to make homemade pepperoni. To make your homemade pepperoni in this fashion, follow the recipe below (except for the liquid smoke) and then stuff into hog casings. After you stuff the homemade pepperoni you will need to smoke and dry the pepperoni in your smoker.

The next way to make thishomemade pepperoni is the quick and easy recipe. In this method all you need to do is follow the recipe below, and then let the mixture rest in your fridge for 48-72 hours. After that you can form the homemade pepperoni into logs and bake in the oven at 200* for 8 hours.

Combine all of the dry ingredients in a small bowl. Grind 5 pounds of fresh beef from chuck or round, or use 5 pounds of fresh ground beef from the store. Mix togetherthe beef and the dry ingredients and place the homemade pepperoni mixture in the fridge for 48-72 hours. After it has been in the fridge follow one of the methods above for making your homemade pepperoni.

We have all had sweet Italian sausage, mild Italian sausage, and hot Italian sausage, but have you ever tried cheese and parsley Italian sausage. Cheese and parsley sausage has such a wonderful flavor. It’s hard to believe that just changing a few ingredients can make such a big difference in the taste of this homemade sausage. The key to making this sausage taste it’s best is to only use fresh parsley and to grate your own cheese.

Cheese and Parsley Italian Sausage Recipe

5 lb Ground Pork

2 tsp Sea Salt

1 tsp Ground Black Pepper

6 tbsp Fresh Chopped Parsley

1 cup Fresh Grated Parmesan Cheese

8 tbsp Dry White Wine

Chop the fresh parsley, grate the cheese and add to the rest of the dry ingredients. Mix all of the dry ingredients together. After you grind your pork mix with the dry ingredients and the white wine. Once mixed together, place in the fridge to cool off. Take out of the fridge and stuff into casings. For this homemade sausage you will want to use sheep casings. The sheep casings will give your cheese and parsley sausage it’s traditional appearance. I think you will find that after you make this easy cheese and parsley sausage recipe you love it as much as we do. Make sure you check out our other great homemade sausage recipes.

Almost all homemade sausage recipes call for your sausage to be stuffed into a sausage casing. If you’re not sure as to what kind of sausage casing to use for your homemade sausage you can to the right place. There are different types of sausage casings you can use and the type of homemade sausage you are making will help to determine what kind of sausage casing you are going to need to use for it.

Natural Sausage Casings

Natural casings
are by far the most popular choice when it comes to casings for the home sausage maker. They are referred to as natural because they are derived from the intestines of hogs, sheep, and cattle.

Natural casings come in different sizes. The most common being hog casings. These are the casing that you would use for homemade Italian sausage, kielbasa, bratwurst, or any other homemade sausage that you would like to be that size around in diameter. If your looking for a smaller size sausage casing you would choose sheep casings. These casings are smaller in diameter than that of hog casings and are commonly used for making breakfast links and snack sticks. The largest of all of the natural sausage casings are beef casings. You would use beef casings if you are making summer sausage or ring bologna.

Most of the time you will need to order your natural casings online. They are sold in packs for making a certain amount of sausage in pounds. Make sure you order enough so you have plenty to finish your homemade sausage. Any extra can be stored for future use in the fridge.

Collagen Sausage Casings

Collagen casings are an edible casing made from cattle by products. The advantage to using collagen casings is the consistent size, unlike that of the natural casings.

The most popular application for collagen casings is for making smoked snack sticks, they are perfect for that. You can also find collagen casings in larger sizes for making sausages with a larger diameter.

One thing to keep in mind when using collagen casings is they are not as strong as natural casings. With the collagen casings being more tender they tend to break if hung in the smoker. If you plan on smoking your homemade sausage look for extra thick collagen casings that are designed for smoking. Just ask your supplier, most will carry the thicker collagen casings.

Fibrous Sausage Casings

Fibrous casings are made from paper and have a protein coating on the inside. As the case with all synthetic casings, fibrous casings are not edible.

Fibrous casings come in many different sizes and colors. Because they are so tough fibrous casings are very easy to stuff. The most common sausages made with fibrous casings are summer sausage and salami.

The most important thing to remember when using fibrous casings is that they are not edible. Any homemade sausage that you make with fibrous casings most have the paper peeled off before you eat them.

As you can see there are many different types of sausage casings for one to choose from. Although natural casings are the most popular choice, don’t be afraid to give some of the other casings a try.

Knockwurst is a German sausage with a nice delicious zesty garlic flavor. Most often you will find knockwurst in short fat links at the grocery store. The meat for store bought knockwurstis emulsified, that’s what gives it that distinct texture. When making homemade knockwurst you can emulsify the meat or you can just grind it as you would for normal sausage making. To emulsify the meat you can use a food processor or you can grind it more often in your meat grinder.

Homemade Knockwurst Recipe

2 1/2 lb Beef

2 1/2 lb Pork

2 1/2 tbsp Sea Salt

3 tbsp Cracked Black Pepper

1/2 tsp Nutmeg

1/2 tsp Coriander

1/2 tsp All Spice

2 tsp Mace

7 Large Cloves Minced Garlic

1 cup Dry Milk

1 tsp Quickcure

Start with grinding the meat for your homemade knockwurst. Grind the meat 5 times to get an emulsified texture or make small batches in your food processor. Mix together all of the dry ingredients in a small bowl. Add the dry ingedients to the meat miture and mix well. After the knockwurst is mixed place in the fridge to cool off. Once the sausage has had time to cool you can stuff the knockwurst into hog casings. Now that your homemade knockwurst has been stuffed you can smoke your knockwurst and enjoy.

I hope this recipe was helpful. Make sure that you check out our other homemade sausage recipes. Good luck and happy sausage making!

Do you love seafood? Just can’t get enough fish? Have saltwater in your veins? Well do I have something special for you. An easy to make homemade seafood sausage that will knock your socks off.

Most of the time when you think of homemade sausage, the last thing that comes to mind is seafood. Well the fact is that you can make homemade sausage out of just about any type of meat. The key to making the meat into a delicious homemade sausage is to blend it with the right ingredients that complement the flavor and not overpower the meat.

In this recipe for homemade seafood sausage you will have the opportunity to use whatever fish you would like. You can experiment with different types of fish that are fresh at the time or the fish that you just caught.

Now that you have your fish. Let’s get ready to make some homemade seafood sausage.

Homemade Seafood Sausage Recipe

1 1/2 lb Fish of Your Choice

1 cup Chopped Scallops

1 cup Chopped Shrimp

1 cup Heavy Cream

1/2 Stick Unsalted Butter

2 tsp Sea Salt

1 tsp Black Pepper

3 Egg Whites

1/2 cup Chopped Parsley

2 tsp Rosemary

1/2 tsp Nutmeg

2 tsp Chopped Green Onion

1/2 cup White Wine

Mix all of the dry ingredients in a bowl together. Take the fish and grind in your food processor. As you grind your fish add the egg and the heavy cream along with the butter. Add the dry ingredients to the fish mixture and mix together well. Place the mixture in the fridge to cool. Once the sausage mixture has had time to cool you can stuff your homemade seafood sausage into hog or sheep casings.

I think you will find this homemade seafood sausage easy and fun to make. I know your whole family will fall in love with it as well – hook, line, and sinker.